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Eggless Lasagna Zucchini Rolls

This Lasagna Zucchini Rolls recipe offers a lighter version of a classic Italian dish and comes together in less than 30 minutes. Believe me you don't need to be vegetarian to enjoy this dish!
Course dinner
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 553kcal


  • 4 zucchini
  • 2 tablespoons olive oil
  • 2 cups ricotta cheese
  • 1 cup pecorino cheese, shredded
  • 1 tablespoon lemon zest, finely grated
  • 1/2 cup fresh spinach leaves, finely chopped
  • 1/2 cup fresh basil leaves, finely chopped
  • 1 teaspoon garlic powder (see notes)
  • Salt and black pepper to tastes
  • 24 oz of your favorite marinara sauce (I used Ragú® Sauce)
  • 1 1/2 - 2 cups cherry tomatoes
  • 1/4 cup heavy cream
  • 1/4 cup Parmesan cheese, grated (optional)


  • Preheat oven to 425º F (218º C). Line a baking sheet with parchment paper.
  • Cut boths end of the zucchini. Carefully, slice lengthways into 1/4-inch slices (see notes). Lightly brush each slice with olive oil. Place on baking trays and roast for 5 – 8 minutes, or until fork tender and lightly brown. Set aside.
  • Reduce oven temperature to 400º F (200º C).
  • Combine ricotta, pecorino, lemon zest, tarragon, basil, spices, salt and pepper in a large bowl. Set aside.
  • Place marinara sauce into a 9x9 baking dish; evenly distribute the cherry tomatoes over the marinara sauce.
  • Add about 1 tablespoon of the ricotta mixture on each slice of zucchini and roll to enclose. Place rolls over the marianara sauce and between the tomatoes. Drizzle with heavy cream and sprinkle Parmesan cheese, if using.
  • Bake for 20 minutes, or until bubbling and golden. Serve hot.


  • Don't slice the zucchini too thin or they will break when you try to roll them. I got about 5 slices from each zucchini, of course, it will depend on the size of the zucchinis. I suggest buying zucchini that are long. Discard the two outer slices that are mainly skin.
  • Let the strips of zucchini cool down before you roll up.
  • If you like to try new flavor combinations, you can substitute spinach leaves for tarragon leaves. 
More Vegetarian Ideas:
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 553kcal | Carbohydrates: 27g | Protein: 31g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 115mg | Sodium: 1430mg | Potassium: 1570mg | Fiber: 6g | Sugar: 16g | Vitamin A: 3201IU | Vitamin C: 80mg | Calcium: 679mg | Iron: 4mg